Shallot

Sage & Onion Chicken Roast with Gravy & Pumpkin

Ingredients:
1 Sage and Onion Chicken roast
1 dessertspoon of melted butter
1 shallot onion finely chopped
1 tsp sage finely chopped (fresh or dried)
1 tsp butter
1 500ml chicken stock (pouch or powdered)
A splash of cream
Flour to thicken
1 dessertspoon wholegrain mustard
Pepper to taste
Approx 1.25kg Japanese Pumpkin
60g butter
Splash of olive oil
Whittingtons Moroccan Spice

Roasting Method:
Heat the oven to 200° and place the chicken roast on a tray. Coat with the butter and cover with foil. Roast for 1 ¾ hours and remove the foil to brown off the chicken for approx 15 minutes. Serve with the delicious gravy.

Gravy Method:
Saute onion in pot with butter. Cook slowly till soft and browning. Add sage and stock, make a flour paste and thicken with stock, add mustard and pepper, add a splash of cream. Set aside. **For extra flavour add the pan juices from your roast.

Pumpkin Method:
Preheat oven to 200 degrees. Chop pumpkin into bite size pieces, lay on baking paper lined tray and toss with butter and oil. Sprinkle and toss with Moroccan spices. Roast approx 1 hour or until browning and soft. Serve with your favourite meal. **As an extra treat, drizzle lightly with homey and sesame seeds.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Garlic Tomato & Bean Salad

Ingredients:
2 punnets of grape tomatoes halved
1/2 cup fresh chopped basil
Splash of olive oil
1 teaspoon fresh crushed garlic
1 small shallot chopped finely
Salt and pepper to taste
400 grams fresh stringless beans
Caramelised balsamic vinegar
Bed of baby spinach

Method:
Gently toss the tomatoes, half the basil, olive oil, salt and pepper together on a baking tray lined with baking paper and roast in a hot oven for 10 minutes. Remove and cool.
Top and tail the beans and chop into halves. Steam or blanch quickly to retain the crispness. Cool.
Toss both ingredients together with the shallots and extra basil and drizzle with the caramelised vinegar. Serve on the baby spinach.

Serves: 2-4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Nicholas Busetti’s Vegetable Pizza

Topping Ingredients
Kalamata olives
Semi sun-dried tomatoes
Red capsicum
Mushroom
Cherry tomatoes
Baby spinach
Fresh parsley and basil
Pine nuts and chia seeds

Pizza Base Ingredients
2 cups oat flour
Combine teaspoon honey + yeast to 1 cup warm water in a separate bowl.
Wait 10 minutes for the yeast to activate.
Then add pinch of salt (Himalayan) and tablespoon of oil (coconut).
Mix all ingredients slowly with the oat flour. Add extra oat flour if too runny.
You can add dry herbs like I did such as rosemary and oregano.
Flatten dough into a base using bake paper.
Place on pizza stone in oven @ 230 degrees for 5-7 minutes.

Pizza Sauce Ingredients
Combine a bit of fresh white and red onion, a bit of a shallot onion, garlic and turmeric.
Add a quarter avocado and a sauce of choice (Outback Australia BBQ) with teaspoon oil (coconut). Heat the ingredients to your liking.

Note:
If you like this recipe, remember to like it here and on Facebook to help Nicholas win the Dinner by Darryl & Terri competition…